After Layne Marr and Bucky Moore got engaged in Kona, Hawaii, on New Year’s Eve of 2014 (mid-firework show, swoon!), they didn’t have to look far to find the perfect place to tie the knot. “I have always known I wanted to get married at my childhood home in California,” says Layne. “I was lucky enough to grow up in the most beautiful setting, and my mom’s love for flowers means our home is surrounded by a stunning garden!”

To let the location really shine, the pair kept their wedding design clean, classic, and minimalist, turning to Jenna Lam Events to add a little edge to their gray and white palette. She paired all-white flowers with Lucite, marble, and concrete elements that resulted in a modern contrast to the romantic garden setting. On July 16, 200 guests gathered in the Marr family’s backyard for a heartfelt—and totally chic—celebration of love, photographed by Meg Smith Photography.

For her bridal look, Layne went with a statement ponytail (so fun!) and one-shoulder, architectural Romona Keveza gown. “I wanted something classic, but a little bit different,” says the bride about the one-shoulder design. “I never had an ‘aha!’ moment, but after 20 more dresses, I came back to this one," she says.

The couple exchanged vows they'd written themselves. “Over a year later, people are still telling us how much they loved the vows Bucky and I wrote,” says Layne. “I snuck a Justin Bieber quote into mine, which gave the emotional moment some comic relief!”

The newlyweds snuck into the reception tent during cocktail hour, where they celebrated with their first cocktail. "We got to witness the beauty of the room before the party began," says the bride.

Beneath the tent, a cluster of Moroccan-inspired lanterns lit the space. A mix of rectangular concrete and linen-covered tables were decorated with pillar candles and low arrangements of white blooms. Marble chargers were layered with silver napkins, and each guest's name was written on piece of Lucite for yet another modern touch.

“We are total foodies, and wanted our guests to be well-fed,” says Layne. She and Bucky chose to have a French service, with family style platters served by waitstaff that allowed guests to choose what looked good and eat as much of the dish as they wanted. The menu included a fresh peach salad with shaved Parmesan and basil purée and roasted leg of Sonoma lamb with grilled figs.

At the end of the night, the bride changed into a colorful floral mini just in time to cut into their marbled wedding cake. “It sounds weird, but we had a banana cake, and it was the most delicious cake we’ve ever had,” says the bride.

Layne and Bucky were in great hands throughout the process, but still had bouts of pre-wedding stress. “Just remind yourselves that all of the planning and decisions, while difficult at times, are a small price to pay for the best day of your lives!” says the bride.